02:54 PM Mountain Standard Time on Thursday, April 13, 2006

By Suzanne Bissett / 3TV

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It's colorful and delicious and pastry chef Adrienne Rockhold at Sassi has an Old World recipe straight from Italy!

Italian Easter Bread

Ingredients:
3 cups all-purpose flour
1/4 cup granulated sugar
1 pkg. (2-1/2 tsp.) active dry yeast
1 tsp. salt
2/3 cup warm milk
2 Tbsp. unsalted butter, room temperature
7 eggs, 5 of which are dyed
1 tsp. lemon zest
1/2 cup mixed candied fruit, chopped
1/4 cup blanched almonds, lightly toasted
1/2 tsp. anise seeds
1 egg white, lightly beaten
Colored candy sprinkles

Instructions:
First, dye five eggs by following these instructions:

Boil some water in a saucepan and add about 2 packets of dye (or about 9 drops of food coloring).

Stir until it fully dissolves and add 1 teaspoon vinegar.

Add in 5 more cups of cold water; stir again.

Put the eggs into the dyed water, add more water if the eggs are not covered, and simmer for about 15 minutes.

Use a spoon with slots to remove from the water and allow the water to drain as you put the eggs on to paper or other absorbent towel. Very gently roll or pat dry each egg individually and put back in the carton and set in the refrigerator until ready to use them.

For the bread: Activate the yeast by dissolving it in the warm milk. It will start to look frothy after a few minutes.

In a mixing bowl combine the flour, sugar and salt.

Add in the butter, milk/yeast mixture and two eggs. Mix the dough with hook attachment for about 2 minutes on medium speed. The dough should be soft but not sticky. You can add a little more flour in the dough is too sticky.

Add in the lemon zest, candied fruit, almonds and anise seeds and mix just until combined.

Turn the dough out onto a floured surface and continue to knead a few more minutes until the dough is smooth.

Place in a greased bowl, cover and let rise in a warm place until doubled in size.

Preheat oven to 350 degrees.

Punch down the dough and divide in half. Roll each piece into a rope about 24 inches long. On a greased or parchment-lined baking sheet, loosely twist the two ropes together and form into a ring. Pinch the ends together and tuck them under the dough.

Rub the colored eggs with a little oil.

Gently split the ropes and tuck the eggs into the openings. Cover the dough again and let it rise until doubled.

Brush the dough with the egg white and top with the candied sprinkles.

Bake 30-35 minutes or until golden brown. Remove from pan and cool on wire rack.